Cranberry Oatmeal Bars
These cranberry oatmeal bars are made with a buttery oat crumble and a layer of tart cranberry sauce. Perfectly sweetened and great for holiday gatherings, they pair beautifully with ice cream or a cup of coffee.
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Servings: 12 bars
INGREDIENTS
- 1 cup unsalted butter melted
- 2 cups all-purpose flour gluten-free if needed
- 1 1/2 cups old-fashioned rolled oats certified gluten-free if needed
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup light brown sugar packed
- 1 can whole cranberry sauce or 1 batch homemade
- Ice cream or whipped cream for serving
INSTRUCTIONS
- Preheat the oven to 350°F and line an 8×8-inch metal pan with parchment paper.
- In a large bowl, stir together the melted butter, flour, oats, sugar, cinnamon and salt. The mixture will be dry and sandy with some larger, well-formed crumble pieces. This makes up the crust and crumble. Set 1 heaping cup (I used almost 1 1/2 cups) of the mixture aside for the crumb topping.1 cup unsalted butter, 2 cups all-purpose flour, 1 1/2 cups old-fashioned rolled oats, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1 cup light brown sugar
- Transfer the remaining crumb mixture to the prepared pan, and use a spatula or your fingers to press the mixture evenly into the bottom of the pan to create an even crust,
- Spread the cranberry sauce evenly over the crust. Sprinkle the reserved crumb topping over the cranberry sauce. There will be cranberries still showing, this is what you want.1 can whole cranberry sauce
- Bake in the preheated oven for 50-55 minutes, or until the crumble is golden and the blueberrries are bubbling around the edges. Check the bars with 15 minutes remaining and cover with foil if the top is starting to look to brown.
- Allow the bars to cool for 1 hour then use the parchment paper overhang to remove the bars and cool them completely. You can place them in the freezer to speed up the cooling process. Slice cooled bars into squares and enjoy with ice cream
Notes
Store. Store leftover cranberry oatmeal bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze for up to 3 months.
Make-ahead. Make the bars up to days in advance, cover, and store in the fridge. Serve chilled or room temperature.
Gluten-Free. Use gluten-free 1:1 baking flour (I like Bob's Red Mill) and certified gluten-free roll oats (I also like Bob's for this).
Nutrition
Serving: 1bar | Calories: 320kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 105mg | Fiber: 2g | Sugar: 18g | Vitamin A: 473IU | Vitamin C: 0.01mg | Calcium: 30mg | Iron: 2mg
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